Meat,  Recipes

Pork in whisky sauce: the essence of Sevilla amid the British spring weather

Hi there!

Did you have a good weekend? Me, despite this mad spring weather, I certainly did. It was my first full weekend off after two consecutive working on Saturday. I have managed to have a good rest and, as you can imagine, I got my hands into the kitchen. Yesterday, me and my partner headed to our favourite butcher and bought quality meat to cook a nice lunch. The day was rainy, cloudy and windy and we tried to bright it up with a traditional recipe from her natal Sevilla: Pork in whisky sauce.

I visited Sevilla for first time in 2018 and I can say it is a remarkable place. The sun always shines and the temperature is lovely all year round-to the extent of reaching 28 degrees in October! It is home of astonishing southern architecture and of some of the best places to watch live Flamenco shows. Its people live everything with a lot of passion, regardless of whether it is Easter processions or the Betis-Sevilla rivalry, one of the fiercest in the entire football scene. And when it comes to food it just shows how privileged is its location: one hour away of the Atlantic coast and up to two hours of the countryside. Hence its wide gastronomical offer.

Pork in whisky sauce is one of Sevilla most famous tapas. It is usually served with fries and it is so easy to cook that comes together in less than 30 minutes. However, we decided yesterday to turn it into our lunch main dish and therefore we roasted the potatoes. The original recipe is from Cocina Con Carmen, an amazing home cooker from Cadiz that knows tons about traditional Andalusian cuisine.


  • Pork loin (500 g)
  • Garlic cloves (6)
  • Whisky (60 ml)
  • The juice of 1/2 lemon
  • Olive oil
  • Salt
  • Pepper


  1. In a skillet, heat up a good amount of olive oil at high power. Once it is hot, crush the garlic cloves and fry until lightly golden brown.

2. Cut your pork loin in medallions of one inch thick and sear them in the skillet. Add some salt and pepper and set aside in a plate for later.

3. Drop the whisky and the lemon juice. Heat high for a couple of minutes to evaporate the alcohol. Should the sauce diminishes in excess, add some water and stir.

4. Return the pork medallions to the skillet, reduce the heat to low and simmer for about 20 minutes both sides. Serve in a plate with sauce and your preferred side.

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